Description
Delightfully fluffy and aromatic cinnamon rolls made using sourdough discard, perfect for brunch or an afternoon snack.
Ingredients
- 1 cup sourdough discard
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar (for the filling)
Instructions
- In a mixing bowl, combine sourdough discard, milk, and melted butter. Stir until evenly mixed.
- In a separate bowl, whisk together the sugar, salt, and active dry yeast.
- Gradually add the dry mixture to the wet ingredients. Blend well.
- Start incorporating flour, one cup at a time, until fully combined. Knead until smooth and elastic.
- Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise for about 1 hour or until doubled in size.
- Roll the dough out on a floured surface into a rectangle about 1/4 inch thick.
- Spread softened butter over the surface, followed by a mixture of brown sugar and cinnamon.
- Roll the rectangle into a log, pinching the seam to seal it. Cut into 12 even rolls.
- Arrange the rolls in a greased baking pan. Cover and let them rise for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.
- Allow the rolls to cool slightly before serving.
Notes
For a richer flavor, use whole milk instead of skim and add a touch of vanilla extract. Ensure the dough rises properly for fluffy rolls.
